*
To roast bell pepper: Using a long-handled fork, char the pepper over an
open flame, turning it, for 2 to 3 minutes, or until the skin is blackened.
(Or
broil
the pepper on the rack of a broiler pan about 2 inches from the
heat,
turning
it every 5 minutes, for 15 to 25 minutes, or until the skin is
blistered
and
charred.) Transfer the pepper to a bowl and let it steam,
covered, until
it is
cool enough to handle. Keeping the pepper whole, peel
it starting at
the
blossom end, cut off the top, and discard the seeds and
ribs.

Halve the bread crosswise, cut one half crosswise into
eighteen 1/4-inch-
thick slices, and cut the remaining half diagonally into
eighteen 1/4-inch-
thick slices. Brush one side of each bread slice with oil,
bake the slices
on baking sheets
in a preheated 400-degree F. oven for 10 minutes, or
until they are golden,
and rub the diagonally cut slices on both sides
with the garlic while they
are still warm.
In a small bowl combine the bell pepper, the rosemary, the vinegar, the
cayenne, and salt and pepper to taste and toss the mixture well. Top each
round toast with a slice of the mozzarella, brush the mozzarella with oil,
and top each slice with 1/2 teaspoon of the bell pepper mixture. Arrange
one
piece of the prosciutto lengthwise on each diagonal toast, covering
half the
toast, and arrange 1 slice of the remaining mozzarella lengthwise
on the
other half of each diagonal toast. Arrange an anchovy fillet length-
wise down
the middle of 8 of the diagonal toasts and brush the diagonal
toasts with
oil. The crostini may be prepared up to this point and kept
covered with
plastic wrap for up to 4 hours. Bake the crostini in batches
on baking
sheets in a preheated 400-degree F. oven for 8 to 10 minutes,
or until the
mozzarella is just melted. Sprinkle the crostini with the pars-
ley and top
each remaining diagonal crostini with 6 or 7 of the capers.
Makes 36 hors
d’oeuvres.

Roll the dough into a round 1/8 inch thick on a floured
surface and fit it
into a 10-inch tart pan with a removable fluted rim.
Prick the bottom of
the shell lightly and chill the shell for 1 hour.
Line
the shell with wax paper, fill the paper with the rice, and bake the
shell in the lower third of a pre-heated 400-degree F. oven for 15 minutes. Remove
the rice and paper carefully and bake the shell for 5 minutes
more, or until
it is pale golden.
In a small saucepan combine the porcini, the Madeira, and 1/2 cup cold
water
and heat the mixture over moderate heat until it is hot. Remove the
pan from
the heat and let the mixture stand, covered, for at least 1 hour,
or until
the porcini are softened. Drain the porcini, reserving the liquid,
and
strain the reserved liquid through a fine sieve, lined with a double
thickness of rinsed and squeezed cheesecloth, into a bowl. Rinse the
porcini to remove any grit and chop them fine.
In a large skillet cook the onion in the butter over moderately low heat,
stirring, until it is softened, add the fresh cultivated mushrooms, and cook
the mixture, stirring, until the liquid the mushrooms give off is
evaporated. Add the porcini, the thyme, and the reserved liquid, and cook
the mixture, stirring, until the liquid is evaporated. Add the cream cheese
and salt and pepper to taste, cook the mixture, stirring, until the cream
cheese is melted, and let it cool. Stir in the eggs and the milk and pour
the mixture into the
tart shell. Arrange half the enoki-dake decoratively
along the edge of the
tart, brush them with the lemon juice, and bake the
tart in a preheated
350-degree F. oven for 20 minutes. Arrange the remaining enoki-dake
decoratively on
top of the baked enoki-dake, brush them with the
lemon
juice, and bake the tart for 10 to 15 minutes more, or until a tester
comes
out clean. Let the tart cool in the pan on a rack for 10 minutes and
then
remove the rim carefully. Transfer the tart to a platter and garnish it
with
the chives. Serves 12 as an hors d’oeuvre.

24 to 36 oysters, shucked, on the half shell
24 to 36 clams, shucked, on the half shell
Fresh seaweed (available at most fish markets)
for garnish [optional!]
4 lemons, cut into wedges

Make the sauce: In a bowl stir together the shallot,
the vinegar, the salt,
the sugar, the pepper, and the oil and chill the
sauce, covered, until serving
time. The sauce may be made up to this point 1
day in advance and kept
covered and chilled. Just before serving stir in the
parsley.
Serve the oysters and the clams on a bed of the seaweed on a platter with
the sauce and the lemon wedges. Serves 12.